Chicken Ghee Roast is a popular Mangalorean dish, a thick masala Chicken preparation prepared in Ghee roasted spices. It’s a wonderful amalgamation of flavors-tangy, a bit of sweetness and generously spicy.
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Moong Dal Kakdi Koshimbiri -Hesaru Bele Kosambari
Koshimbir in Marathi, or known as Kosambari in Karnataka cuisine is a form of a salad that is a mix of veggies and lentils.
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Idli-Idli recipe-Best South Indian Breakfast
While I was pursuing my post-graduation in Culinary Arts, I had an opportunity to hear Dr. Meera Baindur, a renowned speaker & associate professor at Manipal Centre for Philosophy and Humanities, on the topic “Food and Landscape in Indian Tradition: Rethinking Ayurveda Diet”. The speaker explained about how the climatic conditions & geography of different Indian states have affected flora & fauna and ultimately their effect on food habits.
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Tuvar Dal Chutney-Togari Bele Chutney- Toor Dal Chutney for Idli and Dosa
Indian food is a potpourri of flavors. Every food item placed in a plate has a significance and it balances the taste, texture and nutritional value of our meal.
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Cucumber Raita/ Southekayi Raita/ Kakdi Ka Raita
An Indian feast is considered to be incomplete if it falls short of accommodating an accompaniment made with Curd. In an elaborate and sumptuous Indian buffet that is decorated with several lavish and rich kebabs, luscious gravies, delectable breads, mouth-watering biryanis and sumptuous desserts, a dish like raita may appear seemingly insignificant.
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Bisi Bele Bath
Being a foodie, I can lay my claim to anything and everything that gets served in a plate to me. However, I must admit that some regional cuisine in India are more dear to me than others.
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Bisi Bele Bath Masala Powder
In Kannada, Bisi refers to hot, Bele means lentils and Bath refers to rice. So, Bisi Bele Bath translates to hot lentil rice. It’s a delicious one pot meal that you would find in every Kannadiga’s kitchen.
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Bangude PuliMunchi
I am thrilled as I share this recipe. Recently, we had been to Mangalore for our food excursion and we got the firsthand experience of the local food culture. We went around different parts of Mangalore and Udupi trying out the local cuisine at different food joints. You would want to read about our Mangalore experience at Mangalore food excursion-Day 1 and Day 2. As we came back from our vacation to Pune we begin making all these recipes in our kitchen, trying and retrying several times to recreate the taste that we had experienced.
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Mysore Bonda – Memories from streets
I have had spent a fair amount of time in different cities in India before I did manage to settle down in Pune. My nomadic life during my initial days of career ensured that I would be entitled to have a moments of rendezvous with these cities and its streets. Streets is where the life is. The emerging skyscrapers, malls, movie-theaters, hotels may obfuscate the cultural ethos of the city many times but streets may unravel the mystery for you. In fact you may knowingly or unknowingly become a part of this mystery. A foodie’s life is unimaginable without a stint on streets.
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Mangalorean Masala Fish Fry
Dear reader, the fact that I originally hail from one of the coastal regions of India largely contribute to the fact that my palate has developed significant affinity to all those recipes that feature seafood as one of the primary ingredients. So if you notice the quantity of recipes tilting more in favor of seafood recipes, you should not be surprised.
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